Turkey Meat Loaf With Sun-dried Tomatoes, Zucchini, Fig Mustard

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 500 g ground turkey
• 1 tablespoon olive oil
• 3 celery ribs, diced
• 1 medium onion, diced
• 1 cup zucchini, coarsely-grated
• 1 cup sun-dried tomato packed in oil, chopped
• 2 eggs
• 1/2 cup breadcrumbs
• 2 garlic cloves, mashed
• 1/2 cup milk
• 2 teaspoons dried oregano
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried basil
• salt
• pepper
• 3 -4 tablespoons fig mustard

Recipe

• 1 preheat oven to 350°f.
• 2 heat oil in a heavy skillet over medium heat.
• 3 add onion, sauté about 5 minutes.
• 4 add celery, sauté another 5 mins and add grated zucchini. sauté until the vegetables are very tender (15 minutes in total should do it).
• 5 transfer to a large bowl. add all remaining ingredients apart from fig mustard. shape mixture on a greased baking sheet into a loaf (or whatever other shape you like).
• 6 bake for 50 minutes to an hour.
• 7 remove form oven. brush generously with fig mustard and bake for 15-20 minutes longer, or until the thermometer inserted into the centre reaches 165°f.
• 8 transfer the loaf to a platter. let is stand for a few minutes and slice.